Mile-high sweet potato biscuits are hearty enough to feed the man in your life (but fluffy and delicious enough to keep everyone else coming back for more).
Welcome to the holiday season, friends! Before we dive into Christmas cakes, candies and appetizers (and there will be plenty of those, I can promise you that), I have a special recipe and a special announcement.
This past Tuesday, Alex (formerly known ’round these parts as “Boyfriend”) took me out to the end of Navy Pier, got down on one knee, and asked me to be his wife.
I said yes.
And so, on April 18 (maybe we did a little planning before the official proposal…), I will walk down the aisle and say “I do” to my best friend and the best man that I have ever known.
In case any of you were wondering, I feel fairly certain my cooking did a lot to influence the beginning of our relationship. In fact, I attribute a lot of things to my Sweet Potato Biscuit recipe.
When Alex and I started dating, I was living in Chicago while he was living in Iowa, about 3 hours away. The first weekend he stayed with me in Chicago, I made Sweet Potato Biscuits for breakfast on Sunday morning before he left. It was soon after this that I met his family (and discovered that he had already told them that I made the best biscuits he had ever had) and our relationship really took off.
Was it all thanks to the biscuits? That’s a tough call to make…but I’m certainly not discounting their powers.
And so, in honor of our engagement and entering this next big adventure, I share with you the recipe that made my man fall in love. Make them for breakfast this weekend – and serve them alongside Apple Cherry Butter or Instant Pot Persimmon Butter. I can bet you that your sweetheart will love them, too.
In a large bowl, sift together the flour, baking powder, baking soda and salt.
Cut the butter into the dry ingredients with a pastry cutter until the mixture resembles a coarse meal with a few pea-sized pieces of butter remaining.
In a large measuring cup, whisk together the sweet potato and the buttermilk. Pour into the dry ingredients and stir to combine, just until barely combined.
Turn the dough out onto a floured surface. Dough may be sticky; if so, lightly flour the top of the dough. Use your hands to bring the dough into a ball, then gently pat into a disk. Fold dough in half, turn it 90 degrees, and pat out again, flouring the dough as needed. Fold in half again. Repeat this process 1 more time. After the last fold, roll dough to 1-inch thick. Cut with a biscuit cutter; press cutter straight down, then twist to remove the biscuit. Re-roll dough as necessary, noting that rerolled biscuits will not get quite as much "lift" as the first batch. Cut 8-9 biscuits.
Place cut biscuits in a 10-inch ungreased cast iron skillet, or close together on an ungreased baking sheet. Bake for 12-14 minutes, or until golden on top.
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